Lemonade Recipe
By
Nick Mautone
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A basic recipe from author and former Gramercy Tavern managing partner Nick Mautone for fresh lemonade that isn’t syrupy-sweet. For a lighter body, add more water.
Game plan: The lemonade can be made up to 8 hours in advance and stored in the refrigerator. This is a straight nonalcoholic version.
INGREDIENTS
- 1 quart fresh lemon juice (from 24 to 30 lemons)
- 1 to 2 cups Rich Simple Syrup
- 1 to 2 cups ice water
- Ice for serving
- 8 mint sprigs, for garnish
INSTRUCTIONS
- Combine lemon juice and 1 cup each rich simple syrup and water in a large pitcher and stir well.
- Taste and add more water and syrup as needed. Pour over ice in an iced tea or cooler glass (a taller version of a highball), garnish with a mint sprig, and serve.
blended 2 whole lemons, added water a little stevia, raw sugar and it came out very bitter!
If you want to try some really wonderful lemonade that tastes fantastic and is good for you as well here is an idea. Get out your juicer for this one. It has only two ingredients. Granny smith apples and lemons. Two large Ganny smith apples for every one large lemon. Juice away and enjoy. If you want to use it as a mixer it's mighty fine fixin's.
David C. Maughan
myspace.com/thewallruss
Great basic recipe, thanks! Next to green tea, it's my favorite drink too. I use more water and hardly any sugar (simple syrup), but I love to add fresh spearmint muddled with sugar. Another thing I do is freeze the mint leaves in ice cubes.
I've also frozen the lemonade in cubes. Stores beautifully.
Probably my favorite drink, not including specialty drinks such as strawberry banana smoothies or daquiries without the alcohol of course since I am not old enough to drink.